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Frozen: Lemon Meringue Ice-Cream Pie




Source of Recipe


SouthernLiving.com


Recipe Introduction


Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and--sweeter still--it can be made up to 2 weeks ahead!


List of Ingredients




2 pints vanilla ice cream
Vanilla Wafer Crust (recipe below)
1 1/2 cups Homemade Lemon Curd (recipe below)
16 vanilla wafers
Meringue Topping (recipe below)

Recipe



1. Let ice cream stand at room temperature 5 minutes or just until soft enough to spread. Spoon 1 pt. ice cream into Vanilla Wafer Crust. Top with 3/4 cup lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.

2. Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.


---Vanilla Wafer Crust

2 1/2 cups coarsely crushed vanilla wafers
1/4 cup powdered sugar
1/2 cup butter, melted

Preparation

Preheat oven to 350°. Stir together crushed vanilla wafers, powdered sugar, and melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until golden brown. Remove from oven, and cool completely (about 1 hour).


---Homemade Lemon Curd


2 cups sugar
1/2 cup butter, coarsely chopped
2 tablespoons lemon zest
1 cup fresh lemon juice (about 6 lemons)
4 large eggs, lightly beaten

Preparation

1. Stir together first 4 ingredients in a large heavy saucepan over medium heat, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.
2. Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.

---Meringue Topping

2 egg whites
1 1/4 cups sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Preparation

1. Pour water to depth of 1 1/2 inches into a 3 1/2-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and let simmer.
2. Meanwhile, combine egg whites, next 3 ingredients, and 1/4 cup water in a 2 1/2-qt. glass bowl; beat mixture at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Use immediately.